Prep 5 mins
Cook 8 mins
This should've been posted when I posted my Chocolate Pound Cake. I do use this recipe alongside my poundcake, but you can you use this for any cakes, especially if they require layering. I am able to use a type of cream that is called Parave, which means that it is dairy-free (not to mention meat free). This way I can enjoy the cake with its icing at the end of any meal. Source: Montreal Gazette.
- 2 cups whipping cream
- 15 ounces bittersweet chocolate, broken into bits
- Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.
- Remove from heat and add the chocolate piece by piece, stirring as it melts, until blended.
- Let the mixture cool until it is the consistency of a thick but easily spreadable frosting. This should take only a few minutes.
So good if you enjoy a bittersweet flavor. I'm sure it would work with semi-sweet or milk chocolate as well. This couldn't be any easier. I did however put 1/2 oz blocks of chocolate into the pan with the cold cream over low heat. When they were almost melted away I turned off the heat. I stirred it the whole time. Mine had to sit in the fridge overnight to thicken. I converted the recipe to make 1/4 cup but really it was 1/2 a cup. I served it with sliced bananas. Yum!